COLD EGGS WITH TARRAGON
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 113. The excerpt below is the record exactly as published.
COLD EGGS WITH TARRAGON Mould these in baba-moulds, or in porcelain cocottes ; some- times they may simply be dished up on small tartlet-crusts. O 194 GUIDE TO MODERN COOKERY The preparation consists of poached or soft-boiled eggs, garnished with blanched tarragon leaves, or coated or moulded with a very fine tarragon jelly
Cook this with the app: pantry check, scaling, and the assistant.